Ummm … what?
June 2, 2017
Ummm … what?
Low Carb Crack Chicken
Yeah, yeah, yeah, lots of dishes are called “crack chicken”. Why? Do the other authors, like me, just love hyperbole? Or is it that chicken is usually so ho-hum that any effort to turn it into a highly addictive substance that will invade your dreams and have you fighting the urge to sleep-binge-eat is just so compelling — and so utterly undeniably delicious — that it engenders not only love, but addiction?
I’m going with the latter explanation.
This chicken is just such a chicken. I spent the evening separated from its tantalizing smell due to poor time management, and spent the entire time I was out thinking about it. And couldn’t resist picking at the pan leftovers when I got home.
I’m eating it for two meals today, and I’m super bummed I only made three servings + tossed the rest of those pan drippings.
gluten-free, keto
Low Carb Crack Chicken
3/4 lb. – 1 lb. chicken (I used precut tenders)
1/4 c. mayo (I used Sir Kensington’s avocado oil mayo)
1/4 c. parmesan (I used my favorite flaked parme and shredded by hand – you want small bits so it will mix in with the mayo well)
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 tsp. apple cider vinegar (or lemon juice)
Salt & pepper
Preheat your oven to 375F.
Pat your chicken dry and sprinkle with salt and pepper on both side.
Arrange on a baking sheet in a single layer, making sure the chicken doesn’t touch too much.
In a small bowl, combine all ingredients but the chicken, salt & pepper.
Spread over the chicken, making sure each piece gets a nice liberal coat.
Bake at 375F for 25 – 35 minutes or until the chicken is cooked through and the top is browning.
Serves 3 – 4 if you have self control. Fights may happen. Late night snacking is also a worry.
June 1, 2017
Otter
May 31, 2017
No wonder my fingers were getting pruny while sitting at my desk – bizarro fog + sun weather.
May 30, 2017
Treated myself to dinner.
May 29, 2017
Ship graveyard
May 28, 2017
An offering.
May 27, 2017
Silver Lake
Probiotic Salmon Salad
Q: What does one do with kefir when you’re tired of drinking it?
A: Kefir makes a great salad dressing for delicate early season greens and salmon.
Gluten-free, paleo if you use non-dairy kefir
Probiotic Salmon Salad
3 Tbsp. kefir
Juice of half a lemon
Big pinch sea salt
Few cracks black pepper
1 tsp. honey
2 Tbsp. avocado oil mayo
1 clove garlic, grated
3 Tbsp. chives, chopped
4 c. salad greens
2 Salmon filets
2 Tbsp. fat of choice
4 Tbsp. hemp seeds, divided in half
Thaw your fish if frozen and pat dry. Salt and pepper each side.
Set a large pan over medium-high heat. Add your fat of choice. When the fat comes up to temperature, add the salmon skin-side down. Cook 3 – 4 minutes without touching. Gently flip and cook an additional 3 – 4 minutes or until your desired doneness has been reached.
While the salmon is working, add the greens to a large bowl.
Whisk together the kefir, lemon juice, honey, mayo, garlic, chives, salt and pepper in a small bowl. Set aside.
Combine the greens with the dressing. Split between two bowls.
When the salmon is finished, place on top of the salad. Sprinkle half the hemp seeds per dish and enjoy.
Serves 2 as a light dinner.
May 26, 2017
Navy boats & fire boats
Gastography 